Recipe by Bryan Muirhead, Visalia, CA
To a large container, add the peels of 3 lemons and sugar. Using a muddler, muddle the sugar and lemon peels until the sugar is slightly mixed together and moist. Cover, and let sit from 1 hour to up to 16 hours.
Check the lemon peels. If needed, muddle the peels once more. Add the lemon juice then stir until the sugar is dissolved.
Add your Applejack, Bourbon, Ruby Port, and water to the container. Stir until all ingredients are combined.
Using a strainer or fine-mesh sieve, strain the mixture, removing and discarding the lemon peels. Add ice (large cubes work best), star anise, cinnamon sticks, and dehydrated citrus wheels. Finally, grate fresh nutmeg over the top. Ladle into cups to serve.
Ingredients
Directions
To a large container, add the peels of 3 lemons and sugar. Using a muddler, muddle the sugar and lemon peels until the sugar is slightly mixed together and moist. Cover, and let sit from 1 hour to up to 16 hours.
Check the lemon peels. If needed, muddle the peels once more. Add the lemon juice then stir until the sugar is dissolved.
Add your Applejack, Bourbon, Ruby Port, and water to the container. Stir until all ingredients are combined.
Using a strainer or fine-mesh sieve, strain the mixture, removing and discarding the lemon peels. Add ice (large cubes work best), star anise, cinnamon sticks, and dehydrated citrus wheels. Finally, grate fresh nutmeg over the top. Ladle into cups to serve.